Mushroom Bourguignon
A vegetarian riff on the classic French beef stew, this braise relies on a mix of cremini and portobello mushrooms simmered in red wine until deeply savory. Pearl onions and a splash of brandy round it out.
Ingredients
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
Instructions
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat until the butter foams.
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